Servings: 4

Ingredients

• ½ cup unsalted butter (1 stick)
• 2 tbsp fresh sage, minced
• ½ cup heavy whipping cream or ½ & ½ for lighter sauce
• ½ cup chicken or vegetable broth
• ½ tsp lemon juice
• ¼ cup freshly grated parmesan
• Coarse salt
• Fresh ground black pepper

Directions

• Melt butter in a large skillet over medium heat, stirring frequently to ensure even cooking. After about 5 minutes, the butter will start to foam.
• Add the minced sage and continuing stirring and swirling the pot until golden-brown flecks and milk solids start to form on the bottom of the pan. Continue stirring to avoid sticking and burning.
• Cook another 2-3 minutes until nutty in aroma and golden brown in color. Remove from heat and cool for 2 minutes.
• Slowly add the broth and whisk frequently until completely incorporated.
• Slowly add the cream and whisk frequently until completely incorporated.
• Add the lemon juice and parmesan cheese, whisking until completely combined.
• Add salt and pepper to taste.

Chef’s Notes

This sauce will keep in refrigerator up to 5 days if you want to make in advance. Mason jar is best.